Title:
脂肪含有量を減少した揚げ物食品
Document Type and Number:
Japanese Patent JP5748227
Kind Code:
B2
Abstract:
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
Inventors:
ASHOURIAN,Jamshid
Keeler, Raleigh, Jay.
Smith, Dward, A.
Keeler, Raleigh, Jay.
Smith, Dward, A.
Application Number:
JP2012277083A
Publication Date:
July 15, 2015
Filing Date:
December 19, 2012
Export Citation:
Assignee:
Jimmy Ash LLC
International Classes:
A23L5/10; A23L1/00; A23L7/157; A23L13/50; A23L19/18
Domestic Patent References:
| JP49055859A | ||||
| JP2004033139A |
Other References:
A. Salvador et al.,Effect of the addition of different ingredients on the characteristicsof a batter coating for fried seafood prepared without a pre-frying step,Food Hydrocolloids,2005年 7月,Vol.19, No.4,P.703-708
Suhaila Mohamed et al.,Food Components Affecting the Oil Absorption and Crispness of Fried Batter,J Sci Food Agric,1998年,Vol.78,P.39-45
F. Shih et al.,Oil Uptake Properties of Fried Batters from Rice Flour,J. Agric. Food Chem.,1999年,Vol.47,P.1611-1615
OLEWNIK M et al.,Factors Influencing Wheat Flour Performance in Batter Systems,Cereal Foods World,1993年,Vol.38, No.9,P.679-684
最新冷凍食品辞典,株式会社朝倉書店,1994年10月25日,初版第5刷,150-165頁,図5.2、5.1.2e.加熱工程、5.1.3 b.工程中の細菌増殖の防止、図5.4参照
小麦の科学,株式会社朝倉書店,1998年 4月10日,初版第3刷,97-100頁
米の科学,株式会社朝倉書店,1998年 9月10日,初版第4刷,21,34-36頁
Suhaila Mohamed et al.,Food Components Affecting the Oil Absorption and Crispness of Fried Batter,J Sci Food Agric,1998年,Vol.78,P.39-45
F. Shih et al.,Oil Uptake Properties of Fried Batters from Rice Flour,J. Agric. Food Chem.,1999年,Vol.47,P.1611-1615
OLEWNIK M et al.,Factors Influencing Wheat Flour Performance in Batter Systems,Cereal Foods World,1993年,Vol.38, No.9,P.679-684
最新冷凍食品辞典,株式会社朝倉書店,1994年10月25日,初版第5刷,150-165頁,図5.2、5.1.2e.加熱工程、5.1.3 b.工程中の細菌増殖の防止、図5.4参照
小麦の科学,株式会社朝倉書店,1998年 4月10日,初版第3刷,97-100頁
米の科学,株式会社朝倉書店,1998年 9月10日,初版第4刷,21,34-36頁
Attorney, Agent or Firm:
Yoshiki Ishida